First batch questions, help is appreciated

So I just racked my first batch of mead over for secondary fermentation, it had been in primary for 2-3 weeks, and when I stole a little taste I noticed it had a bit of something I can only describe as olive brine taste. It wasn't pure vinegar but it had an acidic and salty taste, is that just because it's young? Will it pass with age? Or should I start trying to find a creative use for a ton of honey brine... I ordered the mead kit from northern Brewer and stuck pretty much to the instructions. Any advice or words to convince me everything will be okay would be greatly appreciated, thanks!

Fairly clear, still a bit cloudy, OG was around 1.080 SG when racked was 1.000, recipie was 12lbs honey, 5 gallons of spring water, used wyeast 4184, yeast nutrient and energizer additions on day of creation ( day 0) as well as days 2,4,6... Degased twice a day for that first week. I haven't contacted northern Brewer, I wanted to see if there was reason for worry first.